COCONUT CURRY BEEF POT PIE

This recipe was inspired by a recipe I found for curry beef hand pies.  I added a little cayenne for heat, changed up the veggies (according to what I had one hand.... feel free to use any variety of veggies that you like), I added the coconut milk to give it a sauce and baked it with a top curst, like a pot pie.

Ingredients:

1 pound ground beef chuck (not lean)
3 tablespoon soy sauce1teaspoon sugar1 tablespoon olive or vegetable oil1 medium onion, chopped (1 cup)
3 tablespoons curry powder
1/2 - 1 teaspoon cayenne (depending on heat desired)1 medium sweet potato, peeled and cut into 1/4-inch pieces
3/4 cup diced carrots
6 tablespoons water
14.5 oz can coconut milk (light or regular)
1 teaspoon salt (or to taste)
3/4 cup frozen corn
2 cups baby spinach (packed)
single pie crust (purchased or homemade recipe below) or singe sheet puff pastry
1 large egg, lightly beaten

Directions:

1. Heat oil in a 10-inch cast iron (or non-stick) skillet over moderately high heat, then add beef and cook, stirring occasionally and breaking up beef into small pieces.  Sprinkle with sugar and soy sauce and cook until just browned.  Drain beef.
2. Heat oil over moderately high heat until hot but not smoking, then add onion and cook, stirring occasionally, until softened, 2-3 minutes. Add curry powder and cayenne and cook, stirring occasionally, until onions are translucent, 3 to 5 minutes more. Add sweet potato and carrots.  Sauté for 3 minutes.  Add water and cover, stirring every few minutes, stirring and scraping up any brown bits from bottom of skillet.  Cook until liquid is absorbed and potatoes are tender.  Add corn to skillet and cook for 3-4 minutes.  Add coconut milk and cook until bubbling.  Return beef to skillet and stir in spinach and cook until wilted.  Scoop mixture into pie pan or crock to cool for 20-30 minutes.  Pre- heat over to 400 degrees.
3. Roll out one sheet of dough or pastry into a round the same size as pie pan or crock, on a lightly floured surface with a lightly floured rolling pin.  Place pastry over filling and tuck or pinch edges. Brush tops of pastry lightly with egg and bake until pastry is  deep golden brown, 25 to 30 minutes. Cool 5-10 minutes and serve.
2. *Can be made ahead wrapped tight and frozen.  Add addition 5-10 minutes to baking time.
3. *Can also be made in individual crocks, adjusting size of pastry accordingly.

Savory Pie Crust Recipe:

2 1/2 cups flour1 teaspoon salt1/2 cup cold shortening cut into 1/2" cubes1/2 cup cold butter cut into 1/2" cubesApprox 1/4 cup ice water

Food Processor Method:Add flour and salt to bowl of food processor and pules to mix.Add shortening and pules to mix.Add butter and pulse to mix.Add water, a little at a time and pulse until mixture starts to form into small pebbles.  Turn mixture out on to plastic wrap and wrap up to form a round disc.Refrigerate for 30 minutes or up to a week.When ready to use, recipe makes two single crusts.

Hand Method:Use same process as above but use pastry blender for combine flour with shortening and butter and use rubber spatula to add water.